Pound Cake Recipe

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Looking for the perfect pound cake? This one is delightfully tender and moist, thanks to tangy buttermilk and a special mixing technique. Enjoy it on its own or with a dollop of whipped cream and fresh berries!

slices of pound cake on platter

Old-fashioned pound cakes—named for their ingredients, traditionally a pound each of butter, sugar, flour, and eggs—can be heavy and dense. But not this one! While it still has that satisfying substance you expect from a pound cake, it’s also tender, moist, and delicate, thanks to the tangy richness of buttermilk and the magic of the reverse creaming method. This method involves mixing the butter into the dry ingredients before adding the wet ingredients, creating a finer crumb. It’s wonderful on its own and even better with a dollop of whipped cream and fresh berries. Feel free to play with the flavors—this pound cake recipe would be amazing with a teaspoon or two of citrus zest or your favorite spices. For a chocolate option, you might enjoy my chocolate Bundt cake.

What You’ll Need To Make Pound Cake

pound cake ingredients
  • Eggs: Provide structure, moisture, and richness. The proteins in eggs help bind the ingredients together, while the fat adds tenderness.
  • Buttermilk: Adds moisture and a slight tangy flavor.
  • Vanilla Extract: Enhances the flavor of the cake, giving it a warm and sweet aromatic note.
  • All-Purpose Flour: Forms the base of the cake, providing structure.
  • Granulated Sugar: Adds sweetness and helps to create a tender crumb.
  • Baking Soda: Acts as a leavening agent, helping the cake rise by reacting with the acidity in the buttermilk. (In contrast, baking powder is typically used in recipes that don’t contain acidic ingredients.)
  • Salt: Enhances the flavor of the cake by balancing the sweetness and bringing out the flavors of the other ingredients.
  • Butter: Adds richness, flavor, and moisture.
  • Confectioners’ Sugar: Used for dusting the finished cake.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Preheat the oven to 350°F and set an oven rack in the lower third of the oven. Spray a 12-cup Bundt pan with nonstick spray with flour, such as Baker’s Joy or Pam with Flour.

In a large bowl, combine the eggs, buttermilk, and vanilla.

eggs, buttermilk and vanilla in mixing bowl

Whisk until evenly combined. Set aside.

whisked egg and buttermilk mixture

In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute.

mixed dry ingredients in mixing bowl

Add the butter.

butter added to dry ingredients

Mix on low speed for 2 minutes, until the ingredients are well-combined and crumbly.

butter combined with dry ingredients

Add one-third of the egg mixture.

adding part of the egg mixture

Mix on low speed until incorporated. Increase the speed to medium and mix for 2 minutes. Repeat with the remaining egg mixture in two more additions, mixing on low speed to incorporate each addition before increasing to medium and beating for 2 minutes each time. Scrape down the bowl as needed. The batter may look slightly curdled; that’s okay.

pound cake batter in mixing bowl

Scrape the batter into the prepared Bundt pan and smooth the top. (Alternatively, you can pour the batter into two 8×4½” loaf pans. If using loaf pans, the baking time may be slightly shorter; start checking for doneness at around 50 minutes.)

pound cake batter in Bundt pan

Bake for 55 to 65 minutes, or until the cake is golden-brown and a toothpick inserted halfway between the side of the pan and the central tube comes out clean.

baked pound cake cooling on rack

Cool the cake on a cooling rack for 10 minutes, then invert onto a rack to cool completely. Dust with powdered sugar, if desired, then slice (a serrated knife works best). Serve with fresh fruit, if you like.

sliced pound cake on platter

Understanding The Method

You might wonder why this cake is mixed differently than your typical cake. Mixing the dry ingredients with the fat first—a technique known as the “high-ratio method” or “reverse creaming method”—helps create a fine, tender crumb and a light, airy texture in the cake. By coating the flour with fat, we minimize gluten formation, preventing a tough texture. Adding the liquid ingredients in stages then helps to create an emulsion that incorporates more air into the batter, resulting in a moist and fluffy cake. This method produces a texture similar to fluffy store-bought cake mixes, which is nearly impossible to achieve with the traditional creaming method.

sliced pound cake with whipped cream and berries

Make-Ahead Instructions

Pound cake is best made on the day of serving but it can be stored at room temperature, loosely covered with foil or in a cake dome, for up to 3 days. Pound cake can also be frozen for up to 3 months. To freeze, wrap the cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy it, let the cake thaw in the refrigerator overnight. To revive the texture after storing or freezing, you can warm slices in a low oven.

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Print

Pound Cake

Looking for the perfect pound cake? This one is delightfully tender and moist, thanks to tangy buttermilk and a special mixing technique. Enjoy it on its own or with a dollop of whipped cream and fresh berries!
Servings: 16
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients 

  • 6 large eggs, at room temperature
  • 1 cup buttermilk (see note)
  • 2 teaspoons vanilla extract
  • cups all-purpose flour, spooned into measuring cup and leveled-off
  • cups granulated sugar
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 sticks unsalted butter, softened
  • Confectioners’ sugar, for dusting (optional)

Instructions

  • Preheat the oven to 350°F (175°C) and set an oven rack in the lower third of the oven.
  • Spray a 12-cup Bundt pan with nonstick spray with flour, such as Baker’s Joy or Pam with Flour.
  • In a large bowl, whisk the eggs, buttermilk, and vanilla until evenly combined. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute. Add the butter and mix on low speed for 2 minutes, until the ingredients are well-combined and crumbly.
  • Add one-third of the egg mixture and mix on low speed until incorporated. Increase the speed to medium and mix for 2 minutes. Repeat with the remaining egg mixture in two more additions, mixing on low speed to incorporate each addition before increasing to medium and beating for 2 minutes each time. Scrape down the bowl as needed. The batter may look slightly curdled; that’s okay.
  • Scrape the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until the cake is golden-brown and a toothpick inserted halfway between the side of the pan and the central tube comes out clean.
  • Cool the cake on a rack for 10 minutes, then invert onto a rack to cool completely. Dust with confectioners' sugar before serving. A serrated knife works best for slicing.

Notes

Note: If you don’t have any buttermilk in the fridge, see my post on how to make buttermilk from milk and lemon juice.
Make-Ahead/Freezer-Friendly Instructions: Pound cake is best made on the day of serving but it can be stored at room temperature, loosely covered with foil or in a cake dome, for up to 3 days. The cake can also be frozen for up to 3 months. To freeze, wrap the cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. When you're ready to enjoy it, let the cake thaw in the refrigerator overnight. To revive the texture after storing or freezing, you can warm slices in a low oven.

Nutrition Information

Calories: 347kcalCarbohydrates: 52gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 101mgSodium: 200mgFiber: 1gSugar: 35g

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Comments

  • I plan to replace my very old and worn out Bundt pan before trying your recipe. Would you have a recommendation? I have been reading about Nordic ware and Fat Daddio’s Bundt and ring pans.

    • — Kathy Piekarski on September 29, 2024
    • Reply
  • 5 stars
    Delicious pound cake with a light texture. I used it to make grilled pound cake with berry hobo packs. If you haven’t tried grilled pound cake, you’re missing out. One baking note: my cake was getting overly brown, so I covered it with foil at the 45-minute mark.

    • — Laura on September 8, 2024
    • Reply
  • What happened to the original version of this recipe! The one with the cake flour! So disappointed it’s gone since it was my favorite recipe that I made every week. I can’t for the life of me remember how much baking powder to put and I cannot believe you changed it!!! Just make a new link if you have a new recipe!! I am so heartbroken, I LOVED that recipe 😭💔

    • — Catherine on August 18, 2024
    • Reply
    • Hi Catherine, no worries! I’ll email you a copy of the original recipe. 😊

    • What happened to the original recipe? 🥹 I remember it with cake flour and skim milk instead of buttermilk. My fav pound cake recipe 💔

      • — Sadia C on September 14, 2024
      • Reply
      • Hi Sadia, I’ll email you the original. 😊

  • 5 stars
    Today was my first attempt at making this perfect pound cake. I followed the recipe as written. Absolutely sublime, and perfect. This is one for the ages. Thank you, Jenn, for sharing another perfectly delicious recipe per usual!
    P.s. Jenn’s second cookbook is incredible. You would want to make and enjoy. Highly recommend!

    • — Jessica on June 9, 2024
    • Reply
  • 5 stars
    Delicious! I made little bunny cakelets using a cast aluminum pan for Easter dessert. They could not have been any cuter, and the pound cake recipe did not need any frosting or glaze. Maybe some strawberries, but altogether very easy. Thanks.

    • — Andrea on March 30, 2024
    • Reply
  • 5 stars
    I loved this pound cake! It came out light and fluffy, my family devoured it quickly. It’s a very simple and easy to follow recipe that will go into my frequently made recipe file.

    • — Sheila on February 15, 2024
    • Reply
  • Very successful, very easy.

    • — Hennie Childs on December 21, 2023
    • Reply
    • If I use a loaf pan will this recipe make more than 1 cake?

      • — Shelle Willis on August 18, 2024
      • Reply
      • Yes, you’ll need two 8 1/2 x 4 1/2″ loaf pans.

  • 5 stars
    Recipe is absolutely incredible, love it, love it.

    • — Zane on August 13, 2023
    • Reply
  • 5 stars
    This recipe is a favorite. Tastes great with strawberries. It’s really easy to make. Thank you. Your muffin recipes are great too!

    • — Lynn on July 22, 2023
    • Reply
  • 5 stars
    I made this pound cake earlier today. I added a little lemon zest to the milk and egg mixture. Directions are perfect. I’m on my second slice. Simply delicious. Grateful for the photos and great directions.

    • — jg on May 27, 2023
    • Reply

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